- 100g cheddar cheese, chilled
- 50g Parmesan cheese
- half bunch chives, roughly chopped
- 2 cups fresh parsley, roughly torn
- 3 cups (450g) self raising flour
- 50g butter, chilled and diced
- 50g goat cheese or soft blue cheese
- 1 1/4 cups (300ml) butter milk*
- good pinch salt flakes
- Line a baking tray with baking paper and preheat the oven to 220C (200 fan forced).
- Fit the food processor with the mini bowl and mini blade. Add the chives and parsley to the bowl and process on speed 1 for 4 seconds. Remove small bowl, set herbs aside.
- Fit the work bowl with the fine shredding disc*
- Place the chilled cheddar and Parmesan into the small food chute and shred on speed 2 (use the pusher, if required, to gently push the cheese into the bowl). Remove the shredding disc and set the cheese aside.
- Fit the work bowl with the multipurpose blade. Place the flour into work bowl. Select speed 2 While the motor is running, drop the butter cubes down the small food chute. Process for about 10 seconds or until the butter is well chopped into the flour. Add the goat cheese or blue cheese, shredded cheddar and Parmesan, chopped herbs and milk. Process for about 4 seconds or until the mixture just comes together. Do not over mix.
- Remove the multipurpose blade and set aside, then remove the dough from the bowl and place onto a lightly floured service. Gently pat down the dough to about 2.5 cm high (careful not to over handle the dough). Lightly flour a scone cutter and cut out scones.
- Arrange on the prepared tray, about 1cm apart. Brush the tops with a little extra buttermilk. Bake 12- 14 minutes or until golden brown on top and cooked.
- Serve straight from the oven with extra butter.
- Butter milk produces a superior scone and is available in the chilled section of the supermarket. Milk and 1 tsp vinegar can substitute if desired.
- Shredding discs vary model to model. If you have an ExactSlice™ model please use the reversible shredding disc, fine side up.